This is one of my very favourite quick mid-week meals to make. I call it a salad, but it’s very filling, so we have it as a main course on its own.
It tastes fantastic the following day too, so save the left overs for your lunch box. That is, if you’re not phased about eating garlicky lunches at work.
Three Bean Chorizo Salad, serves 4
1x good quality chorizo sausage (+/- 225g)
1x 400g can of butter beans
1x 400g can of red kidney beans
A handful of green beans (+/- 100g)
Salt & freshly ground black pepper
Fresh green herbs of your choice (like basil, coriander or parsley) for garnish
Drain both cans of beans. Rinse your beans under runny water until the water runs clear. Rinse the green beans & chop off the ends. Cut in +/- 4cm pieces.
Slice the chorizo in rings, heat your pan on medium heat & spray with non-stick spray. Add the sausage to the pan & keep tossing until the chorizo’s have changed colour on both sides. Now add all the beans in the pan.
Squeeze the juice of the lemon over the mixture, drizzle with olive oil & season to taste. Toss together. Garnish with fresh green herbs of your choice. Serve luke warm or cold.
Dish up & dig in!